Do you have a favorite recipe that you prepare each year for Easter? Around here, the fave is surely Roasted Prime Rib with Creamy Horseradish Sauce. Oooooh, if you've never tried roasting a hunk of prime rib, now is the time. It's the easiest, most foolproof meat to make, and you'll wonder why you've never done it before! Trust me, take a look...
Roasted Prime Rib
4 cups coarse kosher salt
8 pounds prime rib roast
2 tablespoons ground black pepper
2 tablespoons seasoning salt
Preheat oven to 210 degrees F (100 degrees C).
Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)
The Horseradish Sauce is a cinch as well.
Creamy Horseradish Sauce
4 oz. jarred horseradish
4 oz. heavy whipping cream
Salt as desired
Beat heavy cream until stiff peaks form. Fold in horseradish and salt as desired. Cover, and chill until serving.
